Teriyaki Chicken Wings Recipe w/ fresh Teriyaki Sauce

Three cheers for chicken wings or in our case, 3 recipes. Neither of us were prepared to be such gluttons one afternoon when we made a batch of sriracha buffalo wings. It all started with a good sauce, then ideas started to churn in our heads about more options with some of our other sauce recipes. Things got a little carried away in the kitchen, so hopefully you’re ready for more chicken wing recipes this week!

A while back I shared a recipe for homemade teriyaki sauce for Good Bite. I enjoy developing fresh sauces and thinking outside the jar. Don’t get me wrong, I have a huge admiration for many quality bottled sauces and stock and champion those brands whole heartedly. But I’m rather sensitive to sauces that are too sweet.

I’m a savory girl to the core and if I could, I would always add an extra pinch of salt or two into my food. I know how bad that is. It’s my downfall, over salting food. Luckily Todd has trained me to taste before I salt my foods. That alone has decreased my salt intake by 50 percent.

Teriyaki sauce is so versatile. I adore it because it ads so much great, quick flavor to grilled dishes, burgers, vegetables. Even a simple, bowl of white steamed rice with a drizzle of good teriyaki sauce is a satisfying meal.

I wanted to create a teriyaki sauce that was less sweet than most that I tried. I also wanted to have a teriyaki sauce that had more of the bright pop of pineapple. Gosh, I love my pineapple and although pineapple isn’t local, sustainable and probably not organic, I’m eating it anyways. I’m not perfect!

This sauce for the teriyaki chicken wings is a variation off my original recipe, with just a touch of Mirin. It’s still not too sweet, still very fresh and better yet, very adaptable to your personal taste buds.

Simply whip up this quick, fresh sauce and toss it on your chicken wings. These will be a hit at your next party and will be a trusted appetizer recipe in your archives!

Teriyaki Chicken Wings Recipe

Yield:Serves 6-8.

Total Time:50 minutes

This teriyaki sauce is an adaption off of our Teriyaki Burgers recipe. It is tweaked to give the chicken wings a bit more punch. Like all of our chicken wings recipes, feel free to cook the wings using your preferred method.

Chicken wings can be prepared in different ways to achieve their crispness: fried or baked, with flour or not. To make them extra crisp, you can pre-poach (or pre-boil) them first to render off any excess fat. Visit this write up on different ways to prepare chicken wings. This recipe shows a baked technique, but you can certainly fry the wings to make them crispy.

Ingredients:

2-3 pounds Chicken Wings, tips removed, rinsed, and patted dry

Teriyaki Sauce

1/2 cup fresh, minced Pineapple

1/4 cup Soy Sauce

2 tablespoons c (60ml) Mirin

1/2” knob Ginger, minced

1 large Garlic

2 tablespoons Brown Sugar

1/2 teaspoon Rice Vinegar, or apple cider vinegar

1/2 teaspoon Sesame Oil

2 teaspoons Cornstarch

2 teaspoons cold Water

Directions:

For the sauce:

In a blender combine pineapple, soy sauce, mirin, ginger, garlic, brown sugar, rice vinegar, and sesame oil. Blend all ingredients until well combined and sauce is smooth. At this stage, you can decide if you want a finer sauce by straining with a fine mesh sieve.

In small bowl, mix cornstarch and cold water. With fork, break apart all the cornstarch clumps until liquid is smooth and cornstarch is fully incorporated into water (cornstarch slurry).

Transfer teriyaki liquid to sauce pan. Heat up for about 1 minutes or until hot and bubbly. Remove sauce pan from heat and immediately stir in cornstarch water mixture. Stir rapidly till sauce thickens. Allow to cool.

Cook the Chicken Wings

Preheat oven to 425° F. Line a sheet pan with parchment paper.

On baking sheet, spread chicken wings out in one even layer(we don't coat our wings with oil before baking, but you can if you want. We find that the oil just makes the wings greasier. The wings release enough fat already).

Bake in oven for about 45-50 minutes until golden brown. Flip the wings halfway through baking, after the first 25 minutes.

Toss chicken wings in teriyaki sauce and serve. Or serve chicken wings with teriyaki sauce on the side for dipping.

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.

I probably should have not read through this blog before lunch because now I am even more hungry! I love wings so I had to take a look at these specific recipes because they sound delicious! I will have to save these recipes and try them out! I absolutely love barbecue sauce so wings with BBQ sauce is one of my favorite meals! I am actually a super picky eater so I do not like too many different foods, but these recipes sounds great!

Hello! Just found this recipe and your teriyaki burger recipe…I’m participating in a food challenge with a friend this weekend and my ingredient is crushed pineapple. I’m debating between making the burgers into sliders or doing these chicken wings. Both look amazing! Question: what would you recommend doing to make the wings spicy? Any suggestions besides red pepper flakes?

Diane, you’re not perfect?? I sure thought you were 😉 I usually avoid teriyaki sauce because of how sweet it is. I’ll trust you on this one, thinking I should give it a whirl. My kids would love these wings. My daughter has been making me cook up roast chicken constantly lately, she loves the crispy skin. Perhaps I will rub this sauce all over the bird before roasting….hmmmm.

Just wanted to to let you know that we tried this today and it was delicious! The kids even liked it, and we have some picky eaters in our midst. We used the left over sauce as a marinade/glaze for skinless chicken breasts that we just baked. The pineapple added a bright and sweet zing to the sauce. Thanks so much for sharing this!

Not only did I make them, they were devoured! I had made a whole family package of chicken legs too! Luckily, I saved some sauce and made us (Ari only eats white meat) chicken breasts and cooked them in the sauce. Love it! So easy and incredibly tasty! Think it’ll be a regular around here! Thanks so much!

I’ve never seen pinapple in teriyaki sauce before….but everything you guys make is yummy….so I’ll trust you on this! Besides, I eat wings with any sauce even thpugh savoury is my thing too….except in baking that is!

I’m a savoury girl to the core too, and I’m in love with the series of sauces and chicken wings you guys have done recently. Haven’t found red chillies here yet, but they are on my mind!! These Teriyaki wings look slam-dunk delicious!

Oh…these wings are fantastic!!! Sit me in front of a bucket and I’ll get to work. Funny, I undersalt everything…and sometimes forget! I salt at the end and figure if folks need more, they’ll add their own.

“I’m a savory girl to the core and if I could, I would always add an extra pinch of salt or two into my food. I know how bad that is. It’s my downfall, over salting food.”

It must be a Vietnamese thing… Son’s exactly the same way. I’m currently in the process of trying (emphases on *trying*) to train him to taste his food before salting… but as of yet, it’s been to no avail. 😉